First in a non stick pan add oil. Crackle the mustard seeds. Add in a pinch of asafoetida. Fry the curry leaves until crisp it will turn a darker shade of green. Add in the sesame seeds mix, then the Poppy seeds mix. Fry till aromatic. Now add in the grated dry coconut brown it a bit but watch out not to burn it. Put off the heat and let is cool completely. Then pound it in the mortar and pestle for coarse powder along with tamarind, salt and sugar.

We like this chutney powder to be textured with a peek of all its ingredients. But if you are the type who don't like textures then grind it to a fine powder. Serve with any type of Bhakari or rice and ghee like they would in the south.

Updated 7th Jan 2008

I made puri sized small parathas with this chutney as stuffing. They tasted lovely reminding me of Khasta Kachoris but healthier with the goodness of wheat and roasting with just a bit of oil. Actually, it was a mini Eureka moment for me. I had never thought we could make parathas with chutney stuffings. Lasun chutney, coconut chutney, date chutney ...WOW it has just broadened my options for a good paratha breakfast.

Nandita exactly. This chutney is for those times especially here in Blr one has to buy a separate bunch of kadipatta not like Mumbai where you can ask your neighborhood vendor for masala and he hands out a bit of cilantro, kadipatta and green chilies. Like Bee commented here I too save the bunch by frying the leaves for longer shelf life and use as required.